How to Make Potted Meat Gravy

This recipe is surely to delight those of us who love potted meat. Many health conscious people may not choose to eat potted meat or other canned meat products on a regular basis. Nevertheless, it is nice to treat oneself. And a lot of things are okay if done in moderation. Therefore, people need to establish for themselves, a balance in their eating habits. For each of our bodies act differently to certain food groups. And most of us are aware of the fact that a lot of canned meats have a lot of sodium added. People that need to watch their sodium intake may not want to eat very many canned meat products. But if they choose to, this is a delicious recipe.

Ingredients

(1-2) (3oz.) Cans of (Hormel) Potted Meat (Food Product)
(1/2 to 3/4) Cup of (Gold Medal) (Self-Rising) Flour
(3/4 to 1) Cup of (Reduced Fat) Milk (More or less) can be added, warm water can be used in place of milk, or part of both
Salt and Pepper - The use of salt and pepper is optional. A salt substitute can be used in place of the salt. Garlic powder can be used for additional seasoning, and will help aid in lowering cholesterol.

Products to Have on Hand:

(Pure Wesson) Vegetable Oil and (Bertolli) (Extra Virgin) Olive Oil
(1/4 to 1/2) Cup of Oil (Combine both oils)

Steps

1
Make sure that all products needed are at your convenience. Be sure to sift the flour or use a fork to check for lumps. Any salt or salt substitute, pepper, or garlic powder can be directly added to sifted flour. Have flour pre-measured and set aside. The same step applies to the oil, and the milk or water. Be sure to place the skillet on the burner of the stove.
2
Set the burner that's underneath the skillet on a medium setting, allowing the oil to get extremely hot. A person can test to see if it is hot enough by adding a little flour. If the flour sizzles it is time to begin preparing the gravy.

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3
Add flour a little at a time, while constantly stirring. Allow the gravy to become lightly brown before moving on to the next step.
- Add milk or milk and water mixture slowly while stirring with fork until you have reach the desired consistency
4
Reduce the heat and slowly add in the potted meat as soon as the gravy has reached the desired thickness. Be sure to continue stirring while allowing the gravy to simmer once the potted meat has been added.
5
Remove it from the heat and serve hot, when the gravy is ready, or allow it to cool.
6
Finished.

Warnings

Do not use oil or oils in excess. Someone should carefully think out how much gravy that they're intending on making, such as is it for one, two or more people. The goal is to taste the gravy and not the oil. Allow just enough oil to soak up the flour. In order to reach the field goal with this recipe,

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Do not burn the gravy. It needs to only be a light brown.

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